Needle Leaf

Zūnyì Hóng Chá遵义红茶

Zūnyì hóngchá

Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Zūnyì Prefecture (遵义市, ...
Tea type: Needle Leaf
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

A modern gongfu black tea from Guizhou with a fruity-floral aroma, honey sweetness, and velvety taste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European steeping).
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) volume 100–120 ml — optimal choice: neutral material allows precise evaluation of aroma and taste. Porcelain or glass teapot suitable for...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. For supreme grades with abundance of tender tips — 85–90°C, to avoid bitterness and reveal sweetness.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Guizhou
Category: Gōngfū red tea (工夫红茶, gōngfū hóngchá) — traditional style of masterful processing. Among the most well-known modern regional red teas of China; at the Xinyang tea exhi...
Coordinates: approximately 27°46′ N, 107°29′ E (center of Meitan County).
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Zūnyì Prefecture (遵义市, Zūnyì Shì). Main production area — Méitán County (湄潭县, Méitán X...

Taste

Dry Leaf Appearance: Thin, tightly twisted cords resembling pine needles (松针, sōngzhēn). Color — dark brown with oily luster; golden tips (金毫, jīnháo) are clearly visible on the surface. Suprem...
Dry Leaf Aroma: Sweet, with pronounced fruity note and caramel undertones. Typical "warm" profile of gongfu red tea.
Liquor Aroma: Clean, lasting, with distinct fruity dominance — ripe apricots, baked apples, light honey notes. As it cools, floral overtones appear (osmanthus, wild rose). Aroma is stable thr...
Liquor Color: Bright red, clear and transparent, with golden ring (金圈, jīnquān) around the edge of the cup — sign of high theaflavin content. In supreme grades, the liquor may be orange-red w...
Spent Leaves: Even, tender, reddish-copper color with yellow tint. In supreme grades — leaves are whole, elastic, with uniform texture and characteristic luster.
Taste: Fresh, lively and brisk (鲜爽, xiānshuǎng), with dense body and rounded sweetness. Astringency is mild, quickly transitioning to pronounced sweet aftertaste (回甘, huígān). Not...

Details

Oxidation: 85.000000 - 95.000000
Leaf Shape: Needle
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: Predominantly medium- and small-leaf cultivars are used, developed at the Guìzhōu Tea Research Institute (贵州省茶叶研究所) based on Meitan Experimental Station. Main varieties: Qi...
Picking: Predominantly spring, before and around Qīngmíng (清明, early April); summer and autumn leaf is also used for mass batches. Early spring harvest gives the greatest proportion...

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